10 Emergency Foods to Keep at Home

If you had to prepare meals at home without being able to visit the shops, what foods would you want in your cupboard?

Having a selection of everyday foods stored at home can make things easier if bad weather, power cuts or other unexpected events disrupt your usual routine.

I’ve put together a list of 10 emergency foods to keep at home, using familiar cupboard staples that are easy to find in UK supermarkets. I’ve also created a free printable checklist so you can keep track of the foods you already have and the ones you might want to add to your shopping list.

Download the free printable emergency food checklist to save or print for your kitchen cupboard.

I believe in only stocking foods that we will actually consume before the use by date, so nothing is wasted. A number of these foods we actually go through on a weekly basis, so I make sure that I have plenty in the pantry so we never run out. Feel free to adapt the foods to ones that your family enjoys.

10 Emergency Foods to Keep at Home

1. Jam

Jam is a useful cupboard staple that can add sweetness and flavour to simple meals.

You can spread it on crackers or use it with tortilla wraps for a quick sweet snack. It’s also an easy way to make plain foods a little more enjoyable.

Choose a jar your household enjoys and check the storage instructions once it has been opened.

2. Peanut Butter

Peanut butter is a versatile food to keep in the cupboard. It provides energy and contains protein and fat, making it a useful addition to simple meals and snacks.

Spread it on crackers, serve it with tortilla wraps or enjoy it with cereal if that combination suits you.

Check for peanut allergies when planning food for your household, and follow the label’s storage instructions.

3. Tortilla Wraps

Tortilla wraps are convenient because they can be used for both sweet and savoury meals.

Fill them with peanut butter and jam for a quick snack, or combine them with tinned tuna or chickpeas for a simple lunch.

Unopened wraps can often be stored at room temperature, but always check the packaging for storage instructions and use-by dates.

I regularly find tortilla wraps in the taco/tortilla shelf in my local supermarket that has at least 4-5 months until it’s use by date. I like to keep a few of them at all times in my pantry for those instances when we run out of a bread option, ensuring I keep an eye on the use by date to ensure it’s consumed in time.

4. Crackers – Emergency Foods List Essential

Crackers are handy to have in an emergency food cupboard because they can be eaten straight from the packet without cooking.

Enjoy them with peanut butter or jam, or serve them alongside tuna or chickpeas.

Choose crackers that your family likes, and store them in a dry place so they stay crisp.

5. Tinned Tuna

Tinned tuna is a convenient source of protein that can be eaten without cooking when it is ready-to-eat and the tin is intact.

You can serve it with crackers, add it to a tortilla wrap or combine it with other cupboard ingredients for a simple meal.

Choose tuna in the format your household prefers, and remember to use it promptly after opening. If you don’t have any refrigeration option, then don’t keep leftover tuna for later.

6. Tinned Chickpeas

Tinned chickpeas are a versatile cupboard ingredient. They can be rinsed and added to wraps or served alongside crackers for a simple meal.

They provide protein and fibre and are useful when you want something more substantial than a snack.

Choose chickpeas that are ready to eat after opening, check the label, and plan to use the whole tin once opened if you have no refrigerator.

Feel free to swap for lentils, black beans, butter beans or any other bean that you enjoy. Or, keep a mix on hand for variety.

7. UHT Milk

UHT milk is treated so that an unopened carton can be stored at room temperature until the date and conditions specified on the packaging.

You can use it with cereal or in other foods that call for milk. It is particularly useful if you don’t want to rely entirely on refrigerated milk.

Once opened, UHT milk generally needs refrigeration. If you don’t have a working fridge, choose a small carton that can be used in one sitting and follow the label’s instructions.

8. Cereal

Cereal is an easy breakfast option that requires very little preparation.

It can be eaten with UHT milk, and some cereals can also be eaten dry as a snack. Choose a variety that your household enjoys and that stores well in its original packaging.

9. Tinned Fruit in Juice

Tinned fruit is a convenient way to keep fruit available without needing to buy fresh produce frequently.

One of my favourites is fruit cocktail in juice. It can be eaten straight from the tin and makes a simple breakfast addition, dessert or snack.

Look for fruit canned in juice if that’s your preference, and choose a tin size that suits your household so there is less left over after opening.

10. Tinned Vegetables

Tinned vegetables can add variety to cupboard meals without requiring fresh produce.

I chose sweetcorn, which can be added to a wrap or eaten alongside other ready-to-eat foods. Other tinned vegetables such as peas, green beans or carrots, can work too, depending on what you enjoy.

As with other tinned foods, plan to use the contents promptly if you don’t have a refrigeration option.

Don’t Forget Drinking Water

Food is only one part of preparing for an emergency. Drinking water is essential, and you may also need water for preparing food and basic hygiene.

UK preparedness guidance recommends considering supplies for several days. Check current official advice when deciding how much water and food your household needs, and remember to plan for everyone in your home.

How to Build Your Emergency Food Cupboard

You don’t have to buy everything at once. Here are a few simple ways to get started:

• Start with foods you already eat. There is little point storing items nobody in your household enjoys.
• Check what you already have. Make a list before your next supermarket shop.
• Buy a few extra items when your budget allows. Build up your cupboard gradually rather than feeling you need to buy everything in one go.
• Check dates and packaging. Store foods according to the label and use older items first.
• Think about how you would eat them. Include foods that can be eaten without cooking, as well as foods you would use if power and cooking facilities were available.
• Plan for your household. The amount you need depends on the number of people, their needs and how long you might need to rely on stored food.

If you are planning for a power cut, remember that some foods need refrigeration after opening and that cooking appliances may not be usable.

10 Emergency Foods To Keep at Home Video

Here’s the video where I talk you through my list of 10 foods I always keep in my pantry. Hit play below or click here to watch on YouTube.

Free Printable: 10 Emergency Foods Checklist

Want to keep this list handy?

Download and print the free checklist to help you remember these 10 emergency foods when checking your cupboards or writing your shopping list.

Use it as a starting point, then add any other foods, drinking water and essential supplies your household needs.

[Download your printable emergency food checklist]

Emergency Foods – Final Thoughts

Preparing a small emergency food cupboard doesn’t have to be complicated or expensive. Start with familiar foods, choose items that suit your household and add to your supplies gradually.

My 10 picks are jam, peanut butter, tortilla wraps, crackers, tinned tuna, tinned chickpeas, UHT milk, cereal, tinned fruit in juice and tinned vegetables such as sweetcorn.

Having a list ready makes it easier to see what you already have and what you might need to buy.

Emergency Foods – Recipe Ideas

Here are some recipe ideas that you can incorporate the emergency foods in:

Creamy Corn Salad

Mediterranean Chickpea Salad

Pea and Cucumber Salad

Tuna Salad

The post 10 Emergency Foods to Keep at Home appeared first on Yummy Inspirations.

Almond Flour Chocolate Chip Cookies

These Almond Flour Chocolate Chip Cookies are an easy homemade cookie made with almond flour, butter, sugar, vanilla and plenty of chocolate chips.

The cookies have a deliciously buttery texture with golden edges, soft centres and chocolate chips throughout. The dough comes together quickly, and a short chill in the fridge helps the cookies hold their shape as they bake.

If you’re looking for an easy way to bake with almond flour, these chocolate chip cookies are a great place to start. You only need a handful of simple ingredients and there’s no need for a mixer.

Why You’ll Love This Recipe

• Easy to make – The cookie dough comes together in one bowl with just a few simple steps.
• Simple ingredients – You only need 7 ingredients, including salt.
• Buttery and chocolatey – Melted butter and chocolate chips make these cookies rich and delicious.
• Made with almond flour – Almond flour gives the cookies a lovely texture and makes them a little different from traditional chocolate chip cookies.
• No mixer needed – Everything can be mixed by hand.
• Perfect for baking ahead – The cookie dough can be prepared and chilled before baking.

The Simple Ingredients For The Easy Recipe

Butter

Use unsalted butter so that you can control the amount of salt in the cookies. Melting the butter first also makes this a particularly easy cookie dough to prepare.

Sugar

Regular granulated sugar adds sweetness and helps give the cookies their golden edges.

Vanilla Extract

A teaspoon of vanilla adds extra flavour and works especially well with the buttery almond flour and chocolate.

Egg

The egg helps bind the ingredients together and gives the cookies their soft texture.

Salt

Just a pinch of salt helps balance the sweetness and bring out the chocolate flavour.

Almond Flour

Almond flour is the main flour for these cookies. I recommend using a fine almond flour for the smoothest cookie dough and best texture.

Chocolate Chips

Use your favourite chocolate chips. Milk, dark or semi-sweet chocolate chips all work well in this recipe.

How To Make Almond Flour Chocolate Chip Cookies

1. Prepare the baking tray

Line a baking tray with baking paper and lightly grease the paper.

2. Melt the butter

Place the butter in a small saucepan over a low heat. Melt gently, then pour the melted butter into a large mixing bowl.

Allow the butter to cool slightly before continuing.

3. Add the sugar and vanilla

Add the sugar and vanilla extract to the slightly cooled melted butter.

Stir until well combined.

4. Add the egg and salt

Mix the egg and pinch of salt into the butter mixture.

Stir until combined.

5. Add the almond flour and chocolate chips

Add the almond flour and stir until the mixture is beginning to form a cookie dough.

Fold through the chocolate chips until they’re evenly distributed throughout the dough.

6. Chill the cookie dough

Place the bowl of cookie dough into the fridge for 20 to 30 minutes.

This gives the melted butter time to firm up and helps the cookies hold their shape while baking.

7. Prepare for baking

Remove the cookie dough from the fridge and preheat the oven to 180C/350F.

8. Form the cookies

Scoop about 1 tablespoon of cookie dough per cookie and place onto the prepared baking tray, leaving space between each one for spreading.

9. Bake

Place the cookies into the preheated oven and bake for 10 to 15 minutes, or until they’re lightly golden brown.

Keep an eye on them towards the end of the baking time as ovens can vary.

10. Cool

Allow the cookies to cool completely on the baking tray before removing them.

They will firm up as they cool.

Then they’re ready to enjoy!

Recipe Tips

Allow the butter to cool slightly.
You don’t want to add the egg directly to very hot melted butter. Allowing the butter to cool for a few minutes before mixing the egg through is best.

Don’t skip the chilling time.
The 20 to 30 minute chill helps firm up the cookie dough and prevents the cookies from spreading too much in the oven.

Use fine almond flour.
Fine almond flour gives these cookies a more even texture than a coarser almond meal.

Leave space between the cookies.
The cookies will spread as they bake, so leave plenty of room between each scoop of dough.

Don’t overbake.
The cookies only need to be lightly golden. They’ll continue to firm up as they cool on the baking tray.

Let them cool completely.
The cookies are quite delicate when they’re hot from the oven. Allow them to cool completely on the tray before moving them.

More Almond Flour Recipes

If you enjoy baking with almond flour, try some of these recipes next:

Almond Flour Waffles

Almond Flour Shortbread Cookies

Almond Flour Banana Bread

Easy Almond Cake Recipe

Almond Flour Pancakes

Almond Flour Chocolate Chip Cookies Recipe

• 100g/3.5oz Unsalted Butter
• 75g/2.6oz Sugar
• 1 teaspoon Vanilla Extract
• 1 Egg
• Pinch of Salt
• 150g/5.3oz Almond Flour
• 100g/3.5oz Chocolate Chips

1. Get out a baking tray and line it with well greased baking paper.
2. Melt the butter in a small saucepan on the stove top over low heat. Once melted, pour into a large bowl and allow to cool slightly.
3. Once slightly cooled, mix through the sugar and vanilla.
4. Mix in the egg and salt.
5. Stir through the almond flour and then when just starting to combine together, fold through the chocolate chips until you have a cookie dough.
6. Place the bowl in the fridge for 20-30 minutes to allow the cookie dough to harden.
7. Remove from the fridge after 20-30 minutes and preheat the oven to 180C/350F.
8. Place 1 tablespoon per cookie onto the prepared baking tray.
9. Move to the oven for 10-15 minutes or until slightly golden brown.
10. Allow to cool completely on the baking tray and then enjoy.

Recipe notes:
The cookies will be soft when first removed from the oven and firm up as they cool.

Yield: 12

Almond Flour Chocolate Chip Cookies

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Almond Flour Chocolate Chip Cookies – the best cookie recipe – easy buttery, golden and packed with chocolate chips. Made with simple ingredients, these homemade cookies come together easily with no mixer needed (and they are gluten free friendly too).

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 100g/3.5oz Unsalted Butter
• 75g/2.6oz Sugar
• 1 teaspoon Vanilla Extract
• 1 Egg
• Pinch of Salt
• 150g/5.3oz Almond Flour
• 100g/3.5oz Chocolate Chips

Instructions

1. Get out a baking tray and line it with well greased baking paper.
2. Melt the butter in a small saucepan on the stove top over low heat. Once melted, pour into a large bowl and allow to cool slightly.
3. Once slightly cooled, mix through the sugar and vanilla.
4. Mix in the egg and salt.
5. Stir through the almond flour and then when just starting to combine together, fold through the chocolate chips until you have a cookie dough.
6. Place the bowl in the fridge for 20-30 minutes to allow the cookie dough to harden.
7. Remove from the fridge after 20-30 minutes and preheat the oven to 180C/350F.
8. Place 1 tablespoon per cookie onto the prepared baking tray.
9. Move to the oven for 10-15 minutes or until slightly golden brown.
10. Allow to cool completely on the baking tray and then enjoy.

Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 235

Almond Flour Chocolate Chip Cookies Recipe Video Tutorial

Here’s the video where you can watch the easy almond flour chocolate chip cookies recipe being prepared, step by step. Hit play below or click here to watch on YouTube.

Almond Flour Chocolate Chip Cookies FAQ

Can I use almond meal instead of almond flour?

You can, although the texture may be slightly different. Almond flour is made from finely ground blanched almonds, while almond meal is generally more coarsely ground and may include the almond skins.

For the smoothest texture, fine almond flour is my preference for this recipe.

Can I use different chocolate chips?

Absolutely. Milk chocolate, dark chocolate or semi-sweet chocolate chips can all be used.

You can also use chopped chocolate for larger pockets of melted chocolate throughout the cookies.

Why do I need to chill the cookie dough?

Chilling the dough allows the melted butter to firm up before baking. This helps the cookies hold their shape and reduces excessive spreading in the oven.

How should I store almond flour chocolate chip cookies?

Store completely cooled cookies in an airtight container at room temperature for a few days.

Can I freeze the cookies?

Yes. Once completely cooled, place the cookies in a freezer-safe container or bag and freeze.

You can also freeze portions of the cookie dough and bake them later. You may need to add a little extra baking time when baking from chilled or frozen dough.

Recommended Products

Here are a few useful kitchen products for making these almond flour chocolate chip cookies:

• Mixing Bowl – A medium or large mixing bowl is ideal for preparing the cookie dough.
• Measuring Cups and Spoons – Useful for accurately measuring ingredients such as the vanilla extract and sugar.
• Baking Tray – A good-quality baking tray gives you plenty of room to spread the cookies out while they bake.
• Baking Paper – Helps prevent the cookies from sticking to the tray and makes cleanup easier.
• Cookie Scoop – A cookie scoop makes it easy to portion the dough into evenly sized cookies.

Disclosure – this post contains affiliate links.

The post Almond Flour Chocolate Chip Cookies appeared first on Yummy Inspirations.

7 Easy Brussels Sprouts Recipes

This collection of 7 easy Brussels sprouts recipes includes simple ideas for enjoying Brussels sprouts in all kinds of ways.

From a warming Brussels sprout soup and an easy vegetable hash to cheesy baked Brussels sprouts, quick sautéed recipes, a simple chicken dinner and a colourful roasted pumpkin salad, there are plenty of ways to enjoy this versatile vegetable. (And ways to tempt picky eaters to give the nutritious vegetable a try.)

Whether you’re looking for an easy side dish, a simple weeknight dinner or a new Brussels sprouts recipe for the holidays, you’ll find plenty of ideas here.

7 Easy Brussels Sprouts Recipes

1. Brussels Sprout Soup

This Brussels Sprout Soup is a simple and comforting recipe made with Brussels sprouts, leek and vegetable stock.

The vegetables are gently cooked until tender before being blended into a smooth and creamy soup. Crumbled blue cheese is added on top when serving, giving the soup a delicious savoury and creamy contrast.

It’s an easy way to turn a few simple vegetables into a warming lunch or starter.

You’ll need:

• Brussels sprouts
• Leek
• Vegetable stock
• Blue cheese
• Butter or coconut oil

The soup simmers for around 15 to 20 minutes, until the Brussels sprouts are tender enough to blend until smooth and creamy.

2. Simple Brussels Sprout Hash

This Simple Brussels Sprout Hash is a delicious way to turn Brussels sprouts into a hearty breakfast, brunch or easy breakfast for dinner meal.

The Brussels sprouts are cooked with onion, garlic and mushrooms in butter before eggs are cracked into the pan and cooked amongst the vegetables.

It’s particularly good when you want something simple and filling without needing lots of ingredients.

You’ll need:

• Brussels sprouts
• Onion
• Garlic
• Mushrooms
• Eggs
• Butter
• Salt and pepper

You can cook the vegetables until they’re as tender or browned as you like before adding the eggs to complete the meal.

3. Cheesy Brussels Sprouts Casserole

If you love cheesy vegetables, then this Cheesy Brussels Sprouts Casserole is an easy side dish to try.

Fresh Brussels sprouts are combined with sour cream, cream and grated cheese before being baked until the Brussels sprouts are tender and the cheese is golden brown and bubbling.

With just 4 ingredients, this is an easy recipe to serve alongside a roast dinner or as a comforting vegetable side.

You’ll need:

• Brussels sprouts
• Sour cream
• Cream
• Grated cheese

The Brussels sprouts casserole is baked for around 25 to 30 minutes, making this a wonderfully simple hands-off side dish.

4. Sautéed Brussels Sprouts

These Sautéed Brussels Sprouts are a quick and easy vegetable side dish with garlic, sage and tamari (or soy sauce).

The Brussels sprouts are finely chopped so they cook quickly, while red onion, garlic and fresh sage add plenty of flavour. A little tamari or soy sauce brings savoury flavor to the dish.

It’s a great recipe when you want Brussels sprouts on the table without turning on the oven.

You’ll need:

• Brussels sprouts
• Red onion
• Garlic
• Fresh sage
• Tamari or Soy Sauce
• Butter or coconut oil

Cook the Brussels sprouts until they’re tender and cooked to your liking.

5. Lemon & Garlic Sautéed Brussels Sprouts

For a fresh and flavourful Brussels sprouts side dish, try these Lemon & Garlic Sautéed Brussels Sprouts.

The Brussels sprouts are sautéed with garlic until tender and browned, then finished with fresh lemon zest and lemon juice. You can also add a sprinkling of Parmesan before serving.

The lemon adds a lovely brightness to the Brussels sprouts and makes this an especially good side dish to serve with chicken, fish or roasted meats.

You’ll need:

• Brussels sprouts
• Garlic
• Lemon
• Butter or coconut oil
• Salt and pepper
• Parmesan, optional

This is a particularly quick recipe, making it ideal for busy weeknight meals.

6. Chicken and Brussels Sprouts Bake

This Chicken and Brussels Sprouts Bake is an easy one-dish dinner made with chicken legs, garlic and Brussels sprouts.

The chicken legs are roasted with garlic and olive oil before the Brussels sprouts are added to the dish. Everything then finishes cooking together until the chicken is golden brown and cooked through, and the Brussels sprouts are perfectly tender.

It’s a simple dinner that requires very little preparation.

You’ll need:

• Chicken legs
• Brussels sprouts
• Garlic
• Olive oil
• Salt and pepper

The chicken starts cooking for 30 minutes before the Brussels sprouts are added for the final 30 minutes.

7. Roasted Pumpkin and Brussels Sprouts Salad

This Roasted Pumpkin and Brussels Sprouts Salad is a colourful recipe that’s perfect for autumn and winter.

Pumpkin and Brussels sprouts are roasted until tender and golden, then served over baby spinach with toasted pine nuts and a simple honey balsamic dressing.

The combination of sweet roasted pumpkin, caramelised Brussels sprouts, crunchy pine nuts and tangy balsamic dressing makes this a delicious salad to serve warm or at room temperature.

You’ll need:

• Pumpkin or butternut squash
• Brussels sprouts
• Baby spinach
• Pine nuts
• Balsamic vinegar
• Honey
• Olive oil

The vegetables roast together in the oven while the pine nuts are toasted and the dressing is mixed, making this an easy salad to assemble.

What Can You Make With Brussels Sprouts?

Brussels sprouts are much more versatile than simply boiling them as a side dish. You can:

• Make soup with Brussels sprouts and leek.
• Add them to a hash with mushrooms and eggs.
• Bake them with cheese for a comforting side dish.
• Sauté them with garlic, sage and tamari.
• Add lemon and garlic for a fresh and simple side.
• Bake them with chicken for an easy one-dish dinner.
• Roast them with pumpkin for a colourful salad.

Tips for Preparing Brussels Sprouts

Before cooking fresh Brussels sprouts, trim away the tough bottom of the stem and remove any loose or damaged outer leaves.

Give them a good rinse, then prepare them according to the recipe. You can halve them, quarter them or finely chop them depending on how you are cooking them.

For roasting and sautéing, don’t overcrowd the pan or baking tray. Giving the Brussels sprouts plenty of space helps them brown rather than simply steam.

Watch the Brussels Sprouts Recipes Playlist

I’ve put the videos together in a playlist so you can watch the recipes and get some inspiration for your next Brussels sprouts meal. Hit play below or click here to watch on YouTube.

Frequently Asked Questions

What is the best way to cook Brussels sprouts?

There are many ways to cook Brussels sprouts, including roasting, sautéing, baking and simmering them in soup. The best method depends on the recipe and the texture you’re looking for.

Do you need to boil Brussels sprouts before cooking them?

No. Brussels sprouts don’t need to be boiled before roasting, sautéing or baking. They can be cooked directly using the method in the recipe.

How do you make Brussels sprouts taste good?

Brussels sprouts pair particularly well with ingredients that add richness, savoury flavour or acidity. Garlic, butter, cheese, lemon, balsamic vinegar, herbs and tamari (or soy sauce) all work especially well with Brussels sprouts.

Can you prepare Brussels sprouts ahead of time?

Yes. You can trim and wash Brussels sprouts ahead of time and keep them refrigerated until you’re ready to cook them. Some recipes can also be prepared in advance and reheated, although freshly cooked Brussels sprouts generally have the best texture.

What goes well with Brussels sprouts?

Brussels sprouts are delicious served with chicken, beef, pork and other roasted meats. They also work well with eggs, mushrooms, cheese, pumpkin, garlic, herbs and lemon.

Recommended Kitchen Tools

Large chopping board
A sturdy chopping board is useful for trimming and preparing the Brussels sprouts, leek, onion, garlic, pumpkin and chicken.

Large frying pan
Useful for the Brussels sprout hash and both sautéed Brussels sprout recipes.

Stick blender
Particularly useful for the Brussels Sprout Soup. A stick blender also means you can blend the soup directly in the saucepan rather than transferring it to another appliance.

Large ovenproof baking dish
Useful for the Cheesy Brussels Sprouts Casserole and Chicken and Brussels Sprouts Bake.

More Easy Vegetable Recipes

If you enjoy these Brussels sprouts recipes, take a look at some of my other easy vegetable recipes for more simple side dishes and meal ideas.

10 Keto Broccoli Recipes

15 Keto Mushroom Recipes

17 Keto Cauliflower Recipes

Final Thoughts

There are so many delicious ways to enjoy Brussels sprouts beyond simply boiling them.

Whether you want a warming bowl of Brussels Sprout Soup, a quick Brussels Sprout Hash, cheesy baked sprouts casserole, a simple sauté, an easy chicken dinner or a colourful roasted pumpkin salad, these recipes give you plenty of ideas for cooking Brussels sprouts.

Disclosure – this post contains affiliate links.

The post 7 Easy Brussels Sprouts Recipes appeared first on Yummy Inspirations.

3 Egg Yolk Custard Recipe

This easy 3 egg yolk custard is a simple homemade custard made with just a handful of ingredients. It’s creamy, smooth and perfect for pouring over cakes, puddings, fruit or your favourite dessert.

If you have three egg yolks leftover from another recipe, this is a delicious and easy way to use them up.

Why You’ll Love This Recipe

• A great way to use leftover egg yolks – If you have 3 egg yolks left over from another recipe, this is an easy and delicious way to use them rather than throwing them away.
• Quick and simple – You can have homemade custard ready in around 10 minutes.
• Simple ingredients – You only need 5 basic ingredients to make this creamy custard.
• Creamy and smooth – The egg yolks give the custard a lovely rich texture, while the vanilla adds a classic flavour.
• Perfect with desserts – Serve it warm over apple crumble, cake, brownies, puddings, baked fruit or whatever you have on hand.
• Easy to customise – Make it richer with double cream or adjust the consistency with a little extra milk.
• Made from scratch – There’s something especially good about serving warm homemade custard with a freshly baked dessert.

3 Egg Yolk Custard Recipe

This homemade custard is made with egg yolks, whole milk, sugar, cornflour and vanilla.

The cornflour helps the custard thicken while also making the recipe easy and reliable to prepare at home.

Ingredients

• 3 Egg Yolks
• 1 Cup Milk (or a mix of milk and cream) 
• 3 Tablespoons Sugar
• 1 teaspoon Cornflour
• 1 teaspoon Vanilla Extract

How To Make 3 Egg Yolk Custard

Start by adding the 3 egg yolks, sugar and cornflour to a bowl.

Whisk together with a wire whisk until smooth and well combined.

Pour the milk into a saucepan and gently heat until hot but not boiling.

Slowly pour the hot milk into the egg yolk mixture, whisking continuously as you do so.

Pour the mixture back into the saucepan.

Place the saucepan over a low to medium heat and cook, stirring constantly with the whisk, until the custard thickens.

This should take a few minutes. The custard is ready when it coats the back of a spoon.

Remove from the heat and stir through the vanilla extract.

Pour the warm custard over your favourite dessert and enjoy.

How To Tell When Homemade Custard Is Ready

The custard should be noticeably thicker but still pourable.

One of the easiest ways to test it is to dip a spoon into the custard and then run your finger across the back of the spoon. If the line stays clear rather than immediately filling in, the custard is ready.

Try not to let the custard boil, as this can cause the egg yolks to overcook and the custard to become lumpy.

What Can I Serve With Egg Yolk Custard?

There are so many ways to enjoy homemade custard. Try it with:

• Apple Crumble With Oats
• Easy Pear Crumble
• Chocolate cake
• Chocolate brownies
• Bread pudding
• Sponge cake
• Sticky toffee pudding
• Steamed puddings
• Fresh berries
• Roasted or baked fruit
• Pancakes
• Waffles

It’s also delicious simply poured over a warm slice of cake.

Can I Make This Custard Without Cornflour?

Yes. Cornflour isn’t essential, but I like using a small amount because it helps the custard thicken and makes the recipe more forgiving.

If you leave it out, the egg yolks will still thicken the custard as it cooks, but you’ll need to take extra care not to overheat the mixture.

Can I Use Double Cream Instead of Milk?

Yes. For a richer custard, replace some or all of the milk with double cream.

Using whole milk gives you a lovely creamy custard while keeping the recipe simple and suitable for everyday desserts.

Can I Make Custard Ahead of Time?

Yes, you can make the custard ahead of time.

Allow it to cool, then cover and refrigerate. The custard will become thicker as it cools.

When you’re ready to serve it, gently reheat it in a saucepan over a low heat, stirring regularly. Add a small splash of milk if it has become too thick.

How To Store Homemade Custard

Store leftover custard in a covered container in the refrigerator and use within a couple of days.

Always refrigerate homemade custard rather than leaving it at room temperature.

More Easy Dessert Recipes

If you enjoyed this easy homemade custard, you might also enjoy:

Easy Chocolate Custard

Lemon Custard Cake

Lemon Ricotta Mousse

Easy Baked Custard

3 Egg Yolk Custard

Easy homemade custard made with 3 egg yolks, whole milk, sugar, cornflour and vanilla. A simple way to use leftover egg yolks and a delicious topping for cakes, crumbles, puddings and fruit.

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 3–4

Ingredients

• 3 Egg Yolks
• 1 Cup Milk (or a mix of milk and cream) 
• 3 Tablespoons Sugar
• 1 teaspoon Cornflour
• 1 teaspoon Vanilla Extract

Instructions

1. Add the egg yolks, sugar and cornflour to a bowl.
2. Whisk with a wire whisk until smooth and well combined.
3. Pour the milk into a saucepan and heat gently until hot but not boiling.
4. Slowly pour the hot milk into the egg yolk mixture, whisking continuously.
5. Pour the mixture back into the saucepan.
6. Cook over a low to medium heat, stirring constantly, until the custard has thickened enough to coat the back of a spoon. Don’t allow it to boil.
7. Remove from the heat and stir through the vanilla extract.
8. Serve warm over cake, crumble, fruit, puddings or your favourite dessert.

Notes

Don’t boil the custard: Keep the heat low to medium and stir constantly to prevent the egg yolks from overcooking.

Custard too thick? Stir in a small splash of milk until it reaches your preferred consistency.

Custard too thin? Continue cooking gently for another minute or two, stirring constantly. Remember that the custard will also thicken as it cools.

For a richer custard: Replace some or all of the whole milk with double cream.

Storage: Refrigerate leftover custard in a covered container and use within a couple of days.

3 Egg Yolk Custard Recipe Video Tutorial

Here’s the video where you can watch the easy, creamy homemade custard being prepared, step by step. Hit play below or click here to watch on YouTube.

Frequently Asked Questions

What can I make with 3 egg yolks?

You can use 3 leftover egg yolks to make a simple homemade custard. This recipe combines the egg yolks with milk, sugar, cornflour and vanilla to make a creamy pouring custard.

How many servings does 3 egg yolk custard make?

This recipe makes approximately 250–300ml of custard, which is enough for around 3–4 servings, depending on how generously you serve it.

Can I use whole eggs instead of egg yolks?

This particular recipe is designed specifically for egg yolks. The yolks provide richness and help thicken the custard, so using whole eggs would change the texture and require the recipe to be adjusted.

Can I make this custard without cornflour?

Yes. Cornflour isn’t essential, but it helps the custard thicken and makes the recipe easier to prepare. If you leave it out, cook the custard gently until the egg yolks have thickened it, taking care not to let it boil.

Why is my custard not thickening?

Make sure you’re cooking the custard over a low to medium heat while stirring continuously. It can take a few minutes to thicken. The custard will also become thicker as it cools.

Why did my custard become lumpy?

The heat may have been too high, causing the egg yolks to cook too quickly. Keep the heat low to medium and stir constantly. If you do get a few lumps, you can pour the custard through a fine-mesh sieve before serving.

Can I make custard ahead of time?

Yes. Allow the custard to cool, cover and refrigerate. It will become thicker as it chills. Gently reheat it in a saucepan over low heat, stirring regularly, when you’re ready to serve it.

How should I store homemade custard?

Store leftover custard in a covered container in the refrigerator and use within a couple of days.

Can I use double cream instead of milk?

Yes. You can replace some or all of the milk with double cream if you’d like a richer, more indulgent custard.

What can I serve with homemade custard?

Homemade custard is delicious with apple crumble, cakes, brownies, sponge cake, steamed puddings, baked fruit, pancakes and waffles. It’s especially good served warm over a freshly baked dessert.

Helpful Kitchen Equipment

You don’t need any special equipment to make this easy homemade custard, but these are the kitchen tools I find useful:

Wire whisk – A simple wire whisk is all you need to whisk the egg yolks, sugar and cornflour together and keep the custard smooth as it cooks.

Small saucepan – A good-quality saucepan makes it easier to heat the milk gently and cook the custard evenly.

Measuring cups and spoons – Measuring cups and spoons are useful for accurately measuring the milk, sugar, cornflour and vanilla.

Fine-mesh sieve – This isn’t essential, but a fine-mesh sieve can be useful if you want to strain the finished custard for an extra smooth texture.

Disclosure – this post contains affiliate links.

The post 3 Egg Yolk Custard Recipe appeared first on Yummy Inspirations.

Pumpkin Chocolate Chip Bread

This easy pumpkin chocolate chip bread is soft, moist and packed with pumpkin flavour, warm spices and chocolate chips. It’s made with almond flour, butter and a whole 425g can of pumpkin puree, making it a delicious and simple pumpkin loaf for autumn baking.

If you have a can of pumpkin puree in your cupboard, this is an easy way to turn it into a delicious homemade pumpkin bread with plenty of chocolate chips.

How To Make Pumpkin Chocolate Chip Bread

Ingredients:

• 425g/15oz Pumpkin Puree
• 4 Large Eggs
• 1/2 Cup Brown Sugar
• 60g/2.1oz Melted Unsalted Butter
• 1 tsp Vanilla Extract
• 2.5 Cups Almond Flour
• 1 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 1/4 tsp Nutmeg
• 1/4 tsp Ginger
• Pinch of salt
• 125g/4.4 oz chocolate chips

1. Prepare the oven

Preheat your oven to 180°C / 350°F.

Line a loaf tin with well greased baking paper, leaving a little paper hanging over the sides so you can easily lift the finished pumpkin bread out of the tin.

2. Mix the wet ingredients

Add the pumpkin puree, eggs, brown sugar, melted butter and vanilla extract to a large mixing bowl.

Whisk until everything is smooth and well combined.

3. Add the dry ingredients

Add the almond flour, baking powder, cinnamon, nutmeg, ginger and salt.

Stir gently until you have a thick, evenly mixed batter.

Don’t overmix once the dry ingredients have been added.

4. Add the chocolate chips

Fold 100g/3.5oz of the chocolate chips through the pumpkin batter, reserving the remaining 25g/0.88oz for the top.

5. Fill the loaf tin

Pour the batter into the prepared loaf tin and smooth the top.

Sprinkle the remaining chocolate chips over the surface.

6. Bake

Place the loaf in the oven and bake for approximately 50–60 minutes.

The pumpkin chocolate chip bread is ready when it is golden on top and a skewer inserted into the centre comes out without wet batter.

If the top is becoming too brown before the centre has finished baking, loosely cover the loaf with foil for the remainder of the baking time.

7. Cool before slicing

Leave the loaf in the tin for around 15–20 minutes.

Then carefully lift it out using the baking paper and transfer it to a wire rack to cool completely.

It’s important to let the bread cool before slicing because the almond flour and pumpkin make this a naturally moist loaf, and the texture continues to set as it cools.

Why You’ll Love This Pumpkin Chocolate Chip Bread

It uses a whole can of pumpkin. You don’t need to figure out what to do with a small amount of leftover pumpkin puree.

It’s soft and moist. Pumpkin puree and almond flour give this loaf a lovely tender texture.

It’s packed with chocolate chips. There are chocolate chips dotted throughout the bread as well as on top.

It’s easy to make. Everything comes together in one mixing bowl with no complicated techniques.

No electric mixer needed! This pumpkin chocolate chip loaf comes together in one bowl using just a whisk and spatula.

It’s full of autumn flavour. Cinnamon, nutmeg and ginger complement the pumpkin and chocolate perfectly.

Tips For Making Pumpkin Chocolate Chip Bread

Use pumpkin puree rather than pumpkin pie filling

Make sure you’re using plain pumpkin puree.

Pumpkin pie filling is different because it can already contain sugar and spices, which would change the flavour and texture of the finished loaf.

Weigh the pumpkin puree

This recipe was developed to use a whole 425g can of pumpkin puree.

If your can is a different size, weigh the pumpkin puree rather than simply using a different-sized can.

Let the melted butter cool slightly

The butter should be melted but not piping hot when you add it to the eggs.

Allow it to cool for a few minutes if necessary.

Don’t slice the bread while it’s hot

I know it’s tempting when you can smell the freshly baked bread, but allow it to cool completely before slicing.

This gives the crumb time to set and makes it much easier to get neat slices.

Check the bread towards the end of baking

Pumpkin puree contains plenty of moisture, so baking time can vary depending on your oven and loaf tin.

If the top is nicely browned but the middle isn’t finished, cover it loosely with foil and continue baking.

Pumpkin Chocolate Chip Bread Variations

Add nuts

Chopped pecans or walnuts would be perfect folded into the batter along with the chocolate chips.

Make it extra chocolatey

For a particularly chocolatey pumpkin bread, increase the chocolate chips slightly and add a few extra over the top before baking.

Add pumpkin spice

If you have pumpkin spice seasoning, you can use it in place of some or all of the individual spices.

Make pumpkin chocolate chip muffins

You can turn the batter into pumpkin chocolate chip muffins instead.

Divide the batter between a lined muffin tin and start checking them considerably earlier than the loaf, as the smaller muffins will cook more quickly.

How To Store Pumpkin Chocolate Chip Bread

Allow the pumpkin bread to cool completely before storing.

Keep it in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate it in an airtight container for up to 5 days.

You can also freeze the bread. I like to slice it before freezing so you can remove individual portions whenever you want them. Wrap the slices well and place them in a freezer-safe bag or container. Allow frozen slices to thaw at room temperature.

Recipe Card

Pumpkin Chocolate Chip Bread Recipe

This easy pumpkin chocolate chip bread is soft, moist and packed with pumpkin flavour, warm spices and chocolate chips. Made with almond flour and a whole 425g can of pumpkin puree, it’s a delicious autumn loaf that’s simple to make.

• 425g/15oz Pumpkin Puree
• 4 Large Eggs
• 1/2 Cup Brown Sugar
• 60g/2.1oz Melted Unsalted Butter
• 1 tsp Vanilla Extract
• 2.5 Cups Almond Flour
• 1 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 1/4 tsp Nutmeg
• 1/4 tsp Ginger
• Pinch of salt
• 125g/4.4 oz chocolate chips

1. Preheat the oven to 180°C/350°F and line a loaf tin with well greased baking paper.
2. Whisk together the pumpkin puree, eggs, brown sugar, melted butter and vanilla extract.
3. Add the almond flour, baking powder, cinnamon, nutmeg, ginger and salt. Stir until combined.
4. Fold 100g/3.5oz of the chocolate chips through the batter.
5. Transfer the batter to the prepared loaf tin and smooth the top.
6. Scatter the remaining chocolate chips over the top.
7. Bake for 50-60 minutes, or until golden brown and a skewer inserted into the centre comes out without any wet batter.
8. If the top browns too quickly, cover loosely with foil towards the end of baking.
9. Cool in the tin for 15–20 minutes, then transfer to a wire rack to cool completely before slicing and enjoying.

Recipe Notes

• Use plain pumpkin puree rather than pumpkin pie filling.
• This recipe uses one whole 425g/15oz can of pumpkin puree.
• The loaf is naturally moist, so allow it to cool completely before slicing.
• Store in an airtight container for up to 3 days at room temperature or up to 5 days refrigerated.

What To Serve With Pumpkin Chocolate Chip Bread

This pumpkin chocolate chip bread is delicious just as it is.

For an extra indulgent treat, serve a slice slightly warm with a little butter.

It’s also perfect as an afternoon snack, autumn breakfast or simple dessert.

More Easy Baking Recipes

If you enjoy baking with almond flour, try my Almond Flour Banana Bread, another easy and moist loaf.

For something buttery and simple, my Almond Flour Shortbread Cookies are an easy bake.

And if you love chocolate desserts, try my Easy Chocolate Custard.

Chocolate Chip Pumpkin Bread With Almond Flour Video

Here’s the video where you can watch the easy chocolate chip pumpkin bread with almond flour being prepared, step by step. Hit play below or click here to watch on YouTube.

Frequently Asked Questions

Can I use canned pumpkin puree?

Yes. Canned pumpkin puree is perfect for this recipe.

I use a whole 425g/15oz can of pumpkin puree, which means there is no leftover pumpkin sitting in the fridge.

Make sure you use plain pumpkin puree rather than pumpkin pie filling.

Can I use homemade pumpkin puree?

Yes, you can use homemade pumpkin puree. The moisture content of homemade pumpkin puree can vary, however, so if yours is particularly watery, drain some of the excess liquid before weighing the puree.

Can I make this pumpkin bread without chocolate chips?

Yes. You can leave the chocolate chips out if you prefer a plain spiced pumpkin loaf.

You could also replace them with chopped pecans or walnuts.

What chocolate chips are best for pumpkin bread?

Milk chocolate, dark chocolate and semi-sweet chocolate chips all work well.

Dark chocolate gives the loaf a slightly less sweet, richer chocolate flavour, while milk chocolate makes it sweeter and more indulgent.

Why is my pumpkin bread soft in the middle?

Pumpkin puree contains a lot of moisture, so this is naturally a moist loaf.

Make sure the centre is fully baked before removing it from the oven. A skewer inserted into the middle should come out without wet batter.

Also remember that the loaf will continue to firm up as it cools.

Can I freeze pumpkin chocolate chip bread?

Yes. Once completely cool, slice the loaf and wrap the slices individually or place them in a freezer-safe container.

Thaw at room temperature when you’re ready to eat them.

Can I use another flour instead of almond flour?

This particular recipe was developed using almond flour, which contributes to the texture and moisture of the loaf, so I wouldn’t substitute another flour at a 1:1 ratio without testing the recipe.

Recommended Kitchen Tools

These are the kitchen tools I use when making the easy pumpkin chocolate chip bread recipe with almond flour:

Loaf Tin – A good-quality 2lb loaf tin is useful for pumpkin bread, banana bread and other homemade loaf cakes.

Baking Paper – makes it much easier to lift the finished loaf from the tin.

Measuring Cups and Spoons – makes it quick and easy to measure everything accurately and consistently.

Silicone Spatula – for mixing and scraping every bit of batter from the bowl.

Wire Cooling Rack – allows the loaf to cool properly without moisture collecting underneath it.

Disclosure – this post contains affiliate links.

The post Pumpkin Chocolate Chip Bread Recipe appeared first on Yummy Inspirations.

Banana Chocolate Mousse

This banana chocolate mousse is an easy 3 ingredient dessert that’s creamy, chocolatey and naturally sweet from ripe bananas.

You only need bananas, cocoa powder and cream to make this simple chocolate mousse. There’s no baking and no complicated ingredients, making it a lovely dessert when you want something quick and easy.

The ripe bananas provide natural sweetness and a delicious banana flavour, while the cocoa powder turns the creamy mixture into a rich chocolate mousse.

I like to make this banana chocolate mousse a few hours ahead and let it chill in the fridge, which gives it an even thicker, mousse-like texture.

Why You’ll Love This Banana Chocolate Mousse

• Only 3 ingredients – bananas, cocoa powder and cream.
• Easy to make – just mash, whip and fold.
• No baking required – it’s a completely no-bake dessert.
• Naturally sweetened – the ripe bananas provide the sweetness.
• Make ahead friendly – prepare it several hours before serving.
• Great for using ripe bananas – especially bananas that are becoming very soft and sweet.
• Creamy and chocolatey – the perfect combination of banana and chocolate.

Ingredients You’ll Need

Ripe Bananas – use ripe bananas for this recipe. The riper the bananas, the sweeter and more strongly flavoured your mousse will be. Very ripe bananas that are soft and have plenty of brown spots are perfect, as they are naturally sweet and mean you don’t need to add any sugar to the recipe.

Cocoa Powder – unsweetened cocoa powder gives the mousse its chocolate flavour. For a richer chocolate flavour, you can use a good quality cocoa powder.

Heavy Cream – use heavy cream, whipping cream or double cream, any cream that you can whip into light and creamy whipped cream is what you want to include in the dessert.

How To Make Banana Chocolate Mousse

Step 1 – Mash the Bananas

Peel the bananas and chop them into small pieces.

Place them into a small bowl and mash with a fork until smooth and creamy.

Try to mash out as many lumps as possible for the smoothest possible mousse.

Step 2 – Add the Cocoa Powder

Add the cocoa powder to the mashed bananas. You could use a sieve to add the cocoa powder to ensure a super smooth consistency.

Stir until the cocoa powder is completely incorporated and you have a smooth chocolate banana mixture.

Step 3 – Whip the Cream

Pour the cream into a large mixing bowl.

Using electric beaters, whisk the cream until you have whipped cream with soft to medium peaks.

Be careful not to over-whip the cream.

Step 4 – Fold Everything Together

Add the chocolate banana mixture to the whipped cream.

Gently fold the mixture together with a spatula until the banana and chocolate are fully incorporated and you have a creamy chocolate mousse.

Try not to stir too vigorously, as gently folding helps keep the mousse light and airy.

Step 5 – Chill

Spoon the banana chocolate mousse into one serving bowl or divide between individual ramekins or dessert glasses.

Place in the fridge for a few hours to chill and thicken further.

You can serve the mousse as it is, or decorate with whipped cream, sliced banana or grated chocolate.

Banana Chocolate Mousse Tips

Use very ripe bananas
Ripe bananas are sweeter and softer, making them much easier to mash into the cocoa powder.

Mash the bananas well
For a smooth mousse, mash the bananas until there are very few lumps before adding the cocoa powder.

Don’t over-whip the cream
Whip the cream until it holds its shape, but stop before it becomes grainy or starts turning into butter.

Fold rather than stir
Gently folding the chocolate banana mixture through the whipped cream helps retain the airiness of the whipped cream.

Chill before serving
The mousse can be eaten straight away, but I recommend chilling it for a few hours. The mixture becomes thicker and more mousse-like as it chills.

How To Serve Banana Chocolate Mousse

There are lots of easy ways to finish this dessert, try topping it with:

• A little extra whipped cream
• Sliced banana
• Grated chocolate
• Chocolate shavings
• A dusting of cocoa powder
• A few banana slices and grated chocolate together

Can I Make Banana Chocolate Mousse Ahead?

Yes. This is a great make-ahead dessert.

Prepare the mousse and cover it before placing it in the refrigerator. It can be made several hours before serving, making it particularly useful when you’re preparing dessert for guests.

How To Store Banana Chocolate Mousse

Keep the mousse covered in the refrigerator.

Because this dessert contains fresh banana and whipped cream, I recommend enjoying it within 1–2 days for the best texture and flavour.

Can I Freeze Banana Chocolate Mousse?

I don’t recommend freezing this mousse. The texture of the banana and whipped cream can change when frozen and thawed.

For the best creamy mousse texture, keep it refrigerated instead.

More Easy Chocolate Desserts

If you love simple chocolate desserts, you might also enjoy:

• Easy Chocolate Custard
• 15 Easy Chocolate Desserts
• 20 No Bake Chocolate Dessert Recipes
• Coconut Milk Chocolate Mousse
• 2 Ingredient Chocolate Truffles

3 Ingredient Banana Chocolate Mousse Recipe

This easy banana chocolate mousse is made with just three ingredients and makes a creamy, chocolatey dessert that’s perfect for using up ripe bananas.

• 2 Ripe Bananas
• 2 Tablespoons Cocoa Powder
• 1 Cup Heavy Cream

1. In a small bowl, peel, chop and mash the banana until smooth.
2. Add the cocoa powder and mix through until fully combined.
3. Pour the cream into a large bowl and whisk with electric beaters until you have whipped cream.
4. Gently fold the chocolate banana mixture through the whipped cream until you have a creamy chocolate mousse.
5. Move into a serving bowl or individual ramekins, place in the fridge for a few hours to thicken further and serve as is, or topped with whipped cream, chopped banana or grated chocolate.

Chocolate Banana Mousse Recipe Video

Here’s the video where you can watch the easy chocolate banana mousse dessert being prepared, step by step. Hit play below or click here to watch on YouTube.

Recipe FAQ

What does banana chocolate mousse taste like?

Banana chocolate mousse has a creamy chocolate flavour with natural sweetness and a noticeable banana flavour. The cocoa powder adds a rich chocolate taste while the whipped cream gives it a light, creamy texture.

Can I use frozen bananas?

Fresh ripe bananas are best for this recipe. Frozen and thawed bananas can release additional liquid and may make the mousse less smooth.

Do I need to add sugar?

No. There is no added sugar in this recipe. Ripe bananas provide the sweetness.

If your bananas aren’t very ripe, the finished mousse will be less sweet.

Can I use double cream instead of heavy cream?

Yes. Double cream works perfectly in this recipe. Heavy cream and double cream are both suitable for whipping and creating the creamy mousse texture.

How ripe should the bananas be?

The bananas should be ripe, soft and sweet. Bananas with brown spots on the skin are ideal.

Very ripe bananas are particularly good because they are naturally sweeter and mash easily.

Why is my banana mousse not thick?

The mousse should become thicker after chilling.

If the whipped cream was under-whipped, the mousse may also be softer. Make sure you whip the cream until it holds its shape before gently folding in the banana and cocoa mixture.

Can I make this without an electric mixer?

Yes, although an electric mixer makes whipping the cream much quicker.

You can whip the cream by hand with a balloon whisk, but it will take longer and require more effort.

How long does banana chocolate mousse last?

Store the mousse covered in the refrigerator and enjoy within 1–2 days for the best quality.

Recommended Kitchen Equipment

Electric hand mixer – The most useful piece of equipment for this recipe because it makes whipping the cream quick and easy.

Large mixing bowl – You’ll want enough room to whip the cream and then fold in the banana mixture without making a mess.

Silicone spatula – Particularly useful here because you want to gently fold the ingredients together rather than vigorously mix them.

Individual ramekins or dessert glasses – A nice addition if you’re serving the mousse to guests.

Disclosure – this post contains affiliate links.

The post Banana Chocolate Mousse Recipe appeared first on Yummy Inspirations.

Almond Flour Shortbread Cookies Recipe

These Almond Flour Shortbread Cookies are buttery, crisp and delicately crumbly, with just a handful of simple ingredients. They’re an easy alternative to traditional shortbread and make a lovely treat with a cup of tea or coffee.

Made without wheat flour or regular sugar, these cookies are naturally low in carbohydrates and are suitable for a keto-friendly diet.

They’re also a great option for Christmas cookie trays, homemade edible gifts or simply keeping a batch in the kitchen for when you fancy something sweet.

Why You’ll Love These Almond Flour Shortbread Cookies

• Only 5 simple ingredients
• No wheat flour
• No complicated keto ingredients
• Naturally low in carbohydrates
• Buttery and crumbly
• Easy to make
• Perfect for Christmas baking
• Great with a cup of tea or coffee

The 5 Simple Ingredients For The Easy Recipe

You only need five ingredients to make these simple almond flour shortbread cookies.

Almond Flour

Use fine blanched almond flour for the best texture. Almond flour gives the cookies their delicate, slightly crumbly texture.

Almond flour works particularly well in simple bakes, from these buttery shortbread cookies to my Almond Flour Banana Bread, which has a soft, moist texture and plenty of banana flavour.

Butter

Use softened unsalted butter. Butter provides the rich flavour and traditional shortbread texture.

Powdered Sugar or Sweetener

A powdered sugar, erythritol or monk fruit sweetener works well. Using powdered sugar or sweetener rather than granulated helps prevent a gritty texture.

Vanilla Extract

A little vanilla adds flavour and works particularly well with the buttery almond flour.

Salt

Just a small pinch helps balance the sweetness and brings out the buttery flavour.

How To Make Almond Flour Shortbread Cookies

Ingredients

• 50g/1.76oz Unsalted Butter, softened
• 2-4 Tablespoons Powdered Sugar or Sweetener
• ½ teaspoon Vanilla Extract
• Pinch of Salt
• 1 Cup Almond Flour

Step 1 – Make the dough

Add the softened butter and powdered sugar or sweetener to a mixing bowl.

Beat together until smooth and creamy.

Add the vanilla extract and pinch of salt and mix again.

Step 2 – Add the almond flour

Add the almond flour and mix until everything is combined and a soft dough forms.

The dough should hold together when pressed.

Step 3 – Chill the dough

Cover the dough and refrigerate for 20–30 minutes.

Chilling makes the dough easier to handle and helps the cookies keep their shape during baking.

Step 4 – Shape the cookies

Preheat the oven to 160°C / 320°F and line a baking tray with baking paper.

I like to divide the dough into 4 and then each dough ball into 3 to make 12 cookies. You could also divide the dough into 10 portions for larger cookies.

Roll each portion into a small ball using your hands and place them onto the prepared baking tray, leaving a little space between each one.

Step 5 – Flatten with a fork

Gently flatten each dough ball with a fork.

You can press the fork down once or make a criss-cross pattern for a decorative finish.

Try not to flatten the cookies too thinly, as they will be delicate and can become more fragile after baking.

Step 6 – Bake

Bake the cookies for approximately 10–15 minutes, or until the edges are lightly golden.

Keep an eye on them towards the end of the cooking time, as almond flour cookies can brown quickly.

Step 7 – Cool

Leave the cookies on the baking tray for at least 10 minutes after removing them from the oven.

They will be quite delicate while hot but will firm up as they cool.

Once they have firmed up, carefully transfer them to a wire rack to finish cooling completely.

Tips For Making Almond Flour Shortbread

Use fine almond flour

Fine blanched almond flour gives these cookies a much smoother and more delicate texture than coarser ground almonds.

Don’t skip chilling

The dough is much easier to handle after chilling, and the cookies are more likely to hold their shape while baking.

Don’t overbake

The cookies should be lightly golden around the edges rather than deeply browned.

They may seem soft when they first come out of the oven, but they’ll become firmer as they cool.

Let them cool completely

This is particularly important with almond flour cookies. Give them plenty of time to cool before moving them from the baking tray.

Almond Flour vs Ground Almonds

For the best shortbread texture, I recommend using fine almond flour rather than coarser ground almonds.

Almond flour is finely ground and usually made from blanched almonds, resulting in a smoother cookie.

If you only have ground almonds available, the recipe may still work, but the finished cookies will have a slightly more textured appearance.

Can I Add Flavours?

Absolutely. The basic shortbread is delicious on its own, but you can experiment with different flavours.

Try adding:

• A little lemon or orange zest
• ½ teaspoon cinnamon
• A small amount of almond extract
• A little unsweetened cocoa powder
• Finely chopped nuts

For Christmas, a little orange zest and cinnamon would make a lovely festive variation.

How To Store Almond Flour Shortbread Cookies

Allow the cookies to cool completely before storing them.

Place them in an airtight container and keep them at room temperature.

They should keep well for several days, although the exact storage time will depend on the ingredients and your kitchen conditions.

Can You Freeze Almond Flour Shortbread?

Yes. Allow the baked cookies to cool completely, then place them in a freezer-safe container.

Separate layers with baking paper to prevent the cookies from sticking together.

Thaw at room temperature before serving.

You can also freeze the unbaked dough and thaw it in the refrigerator before rolling and baking.

Are Almond Flour Shortbread Cookies Keto?

These cookies are made without wheat flour or regular sugar and use almond flour instead of traditional flour.

The exact carbohydrate and net carbohydrate amounts will depend on the brands of almond flour and sweetener you use, so check the nutritional information on your ingredients if you’re tracking your macros closely.

Almond Flour Shortbread for Christmas

These cookies are particularly good for Christmas because they’re simple enough to make in batches and can be cut into different festive shapes.

Try using stars, Christmas trees, hearts or snowflake-shaped cookie cutters.

You can also add a little cinnamon or orange zest to the dough for a festive flavour.

For a simple Christmas cookie platter, serve these alongside chocolate cookies, peanut butter cookies or other homemade low-carb treats.

Recipe Video Tutorial

Here’s the video where you can watch the easy almond flour shortbread cookies being prepared, step by step. Hit play below or click here to watch on YouTube.

Recommended Baking Products

If you’re planning to make these cookies or other homemade shortbread, these are a few useful baking supplies to have in your kitchen.

Fine Almond Flour — The main ingredient in these cookies and a useful staple for gluten-free and low-carb baking.

Cookie Cutters — Use different shapes to make these cookies suitable for Christmas, parties or other occasions.

Cookie Scoop — Useful if you prefer to make round cookies rather than rolling and cutting the dough.

Baking Paper — Helps prevent delicate cookies from sticking to the baking tray.

Wire Cooling Rack — Allows the cookies to cool properly after baking.

Airtight Storage Container — Useful for keeping homemade cookies fresh.

More Easy Cookie Recipes

If you enjoy these Almond Flour Shortbread Cookies, you might also like:

• 3 Ingredient Almond Butter Cookies
• Easy No Bake Peanut Butter Cookies
• Gluten Free Chocolate Cookies
• Keto Almond Cookies
• Coconut Flour Chocolate Chip Cookies
• Almond Flour Chocolate Chip Cookies

More Easy Low Carb Desserts

Looking for more simple desserts? Try these:

• 10 Low Carb Cream Cheese Desserts
• 10 Low Carb Lemon Desserts
• 22 No Bake Keto Desserts

Recipe Card

These simple Almond Flour Shortbread Cookies are buttery, crumbly and easy to make with just 5 ingredients. They’re naturally low in carbohydrates and make a delicious everyday or Christmas treat.

Almond Flour Shortbread Cookies

Prep Time: 10 minutes
Chill Time: 20–30 minutes
Cook Time: 10–15 minutes
Total Time: 45–55 minutes
Servings: 10–12 cookies

Ingredients

• 50g / 1.76oz unsalted butter, softened
• 2–4 Tablespoons powdered sugar or sweetener
• ½ teaspoon vanilla extract
• Pinch of salt
• 1 cup almond flour

Instructions

1. Add the softened butter and powdered sugar or sweetener to a mixing bowl and beat until smooth and creamy.
2. Mix in the vanilla extract and salt.
3. Add the almond flour and mix until a soft dough forms.
4. Chill the dough in the refrigerator for 20–30 minutes.
5. Preheat the oven to 160°C / 320°F and line a baking tray with baking paper.
6. Divide the dough into 10–12 portions and roll each portion into a small ball.
7. Place the dough balls on the prepared baking tray and gently flatten each one with a fork. Make a criss-cross pattern if desired.
8. Bake for 10–15 minutes, or until lightly golden around the edges.
9. Leave the cookies on the baking tray for at least 10 minutes to cool and firm up before carefully transferring to a wire rack.

Notes

• The cookies will be delicate when they first come out of the oven but will firm up as they cool.
• For a sweeter cookie, use 4 tablespoons of powdered sugar or sweetener.
• Do not flatten the cookies too thinly, as this can make them more fragile.

Disclosure – this post contains affiliate links.

The post Almond Flour Shortbread Cookies Recipe appeared first on Yummy Inspirations.

15 Easy Chocolate Desserts – Mousse, Brownies, Pudding & More

If you’re looking for an easy chocolate dessert, you’re in the right place! These simple chocolate dessert recipes include creamy chocolate mousse, rich brownies, homemade pudding, chocolate cake and plenty of other delicious treats for chocolate lovers.

There are no complicated techniques here, so whether you want a quick no-bake dessert, an easy recipe for a family treat or something special for a chocolate craving, you’ll find plenty of ideas to choose from.

I’ve included a mixture of no-bake chocolate desserts, easy chocolate baking recipes and simple desserts made with just a handful of ingredients.

Easy Chocolate Desserts

Here are some of my favourite easy chocolate desserts, from creamy mousses and puddings to fudgy brownies and chocolate treats.

1. Chocolate Mousse With Cream Cheese

This easy chocolate mousse with cream cheese is rich, creamy and tastes like a chocolate cheesecake in mousse form.

It’s made with just a few simple ingredients and is a great choice when you want an impressive chocolate dessert without having to bake anything.

Why you’ll love it: Easy to make, creamy, rich and perfect for chocolate cheesecake fans.

2. Chocolate Ricotta Mousse

Chocolate ricotta mousse is a simple creamy dessert made with ricotta and chocolate. It has a smooth texture and rich chocolate flavour without requiring complicated preparation.

It’s a lovely way to use ricotta in a sweet recipe and makes an easy dessert for both everyday treats and special occasions.

Why you’ll love it: Creamy, chocolatey and made with simple ingredients.

3. Chocolate Cheesecake Brownies

These fudgy chocolate cheesecake brownies combine rich chocolate brownies with a creamy cheesecake layer for the best of both desserts.

Made with coconut flour, they’re a delicious gluten-free chocolate dessert that’s especially good served slightly chilled or with your favourite toppings.

Why you’ll love it: Fudgy, rich and packed with chocolate cheesecake flavour.

4. Easy Chocolate Custard

This easy chocolate custard is rich, smooth and wonderfully creamy, making it a comforting homemade dessert for chocolate lovers.

Serve it warm for a cosy dessert or chill it in the fridge for a thicker pudding-style treat that’s perfect for making ahead.

Why you’ll love it: Smooth, creamy and delicious served warm or chilled.

5. Oat Milk Chocolate Pudding

This oat milk chocolate pudding is a creamy dairy-free dessert with a rich chocolate flavour and smooth texture.

It’s a simple recipe to make when you’re looking for an easy chocolate pudding using oat milk and everyday ingredients.

Why you’ll love it: Creamy, chocolatey and completely dairy-free.

6. Chocolate Chia Cake

This chocolate chia cake is a simple chocolate dessert with a rich flavour and soft, satisfying texture.

Made with chia seeds and a handful of straightforward ingredients, it’s a great option when you want something a little different from a traditional chocolate cake.

Why you’ll love it: Chocolatey, simple and made with everyday ingredients.

7. 2 Ingredient Chocolate Truffles

These easy 2 ingredient chocolate truffles show that you don’t need a long list of ingredients to make a delicious chocolate dessert.

Made with just two ingredients, they’re rich and decadent and can be prepared as a simple homemade treat for sharing or enjoying with a cup of coffee.

Why you’ll love it: Just two ingredients, rich and wonderfully indulgent.

8. Chocolate Raspberry Cupcakes

These chocolate raspberry cupcakes combine rich chocolate cake with the fresh flavour of raspberries for a delicious homemade dessert.

They’re a lovely choice when you want an individual chocolate treat that’s easy to serve and suitable for birthdays, celebrations or afternoon baking.

Why you’ll love it: Rich, fruity and perfect for individual servings.

9. No Bake Chocolate Peanut Butter Cookies

These no-bake chocolate peanut butter cookies are an easy homemade treat combining rich chocolate with creamy peanut butter.

They’re quick to prepare without turning on the oven, making them perfect when you want a simple chocolate dessert or an easy sweet treat with just a few ingredients.

Why you’ll love it: No-bake, chocolatey and packed with peanut butter flavour.

10. Gooey Chocolate Orange Cake

This gooey chocolate orange cake combines rich chocolate with the fresh citrus flavour of orange marmalade for a deliciously indulgent dessert.

With its soft, gooey texture and classic chocolate-orange combination, it’s a lovely choice for a family dessert or special occasion.

The dessert was adapted from an old favourite Nigella Lawson recipe that I’ve making for years and is always a huge hit with the family and all who devour it.

Why you’ll love it: Gooey, chocolatey and full of orange flavour.

11. Coconut Milk Chocolate Mousse

Coconut milk chocolate mousse is a simple creamy dessert that’s easy to prepare, perfect for chocolate lovers and has only 3 ingredients.

The coconut milk gives the mousse a smooth texture while complementing the rich chocolate flavour, making it a delicious dessert for both everyday treats and dinner parties.

Why you’ll love it: Creamy, chocolatey and perfect for making ahead.

12. Chocolate Panna Cotta

This easy chocolate panna cotta is a creamy, indulgent dessert with a rich chocolate flavour and silky smooth texture.

It’s simple to prepare and can be made ahead of time, making it a lovely choice for dinner parties, special occasions or whenever you’re craving an elegant chocolate dessert.

Why you’ll love it: Creamy, chocolatey and easy to make ahead.

13. Coconut Flour Chocolate Cake

This easy coconut flour chocolate cake is a rich and satisfying dessert that’s perfect for chocolate lovers (and gluten free too).

Serve it on its own or dress it up with frosting, whipped cream, berries or another favourite topping for a simple dessert that’s suitable for everyday baking or special occasions.

Why you’ll love it: Rich, versatile and perfect for any occasion.

14. Chocolate Cornflake Cookies

These chocolate cornflake cookies are an easy homemade treat with rich chocolate flavour and a deliciously crunchy texture – made with only 2 ingredients.

They’re perfect for afternoon treats, lunchboxes or sharing with family and friends alongside a cup of tea or coffee.

Why you’ll love it: Crunchy, chocolatey and easy to share.

15. Greek Yogurt Chocolate Pudding

This easy Greek yogurt chocolate pudding is a creamy dessert with a rich chocolate flavour and smooth, satisfying texture.

It’s a simple way to enjoy a chocolate pudding when you want a quick homemade dessert without complicated preparation or lots of ingredients.

Why you’ll love it: Creamy, chocolatey and quick to prepare.

Why You’ll Love These Easy Chocolate Desserts

There are plenty of reasons to keep a few easy chocolate dessert recipes on hand.

• Simple ingredients: Many of these recipes use ingredients you may already have in your kitchen.
• Easy preparation: You don’t need advanced baking skills to make a delicious chocolate dessert.
• No-bake options: Chocolate mousse, truffles and other chilled desserts are perfect when you don’t want to turn on the oven.
• Something for every craving: Choose from creamy mousse, rich pudding, fudgy brownies, cookies and more.
• Great for different occasions: These recipes work for everyday desserts as well as dinner parties and celebrations.

Easy No-Bake Chocolate Desserts

If you want chocolate dessert without turning on the oven, start with the no-bake options.

Chocolate Mousse With Cream Cheese is rich and creamy and can be prepared ahead of time.

Chocolate Ricotta Mousse is another simple option when you want something creamy without baking.

2 Ingredient Chocolate Truffles are particularly useful when you want a quick chocolate treat with very few ingredients.

Chocolate Custard and Oat Milk Chocolate Pudding are also great choices when you’re looking for an easy chocolate pudding-style dessert.

Easy Chocolate Desserts for Chocolate Lovers

If chocolate is your favourite dessert flavour, you can’t go wrong with a rich and fudgy recipe.

For a combination of two classic desserts, try the Chocolate Cheesecake Brownies. They’re particularly good for anyone who loves both brownies and cheesecake.

For something creamy, try the Chocolate Mousse With Cream Cheese or Chocolate Ricotta Mousse.

And if you have chocolate left over from another recipe, my Leftover Chocolate Recipes collection has plenty of ideas for using it up.

Low Carb & Keto Chocolate Desserts

If you’re looking specifically for low carb chocolate desserts, many of the recipes in this collection are suitable for a low carb lifestyle.

For more recipes specifically designed around low carb and keto ingredients, see my Keto Chocolate Desserts collection.

You can also try my Keto Cream Cheese Desserts for more chocolate mousse, cheesecake and other creamy treats made with cream cheese.

Easy Chocolate Desserts – Frequently Asked Questions

What is the easiest chocolate dessert to make?

Chocolate mousse, chocolate truffles and chocolate pudding are some of the easiest chocolate desserts to make. They’re simple to prepare and several require little or no baking.

What can I make with chocolate?

You can use chocolate to make mousse, brownies, pudding, cake, cookies, truffles and many other easy desserts. If you have leftover chocolate, there are also plenty of ways to turn it into another homemade treat.

What chocolate dessert can I make without an oven?

There are plenty of no-bake chocolate desserts, including chocolate mousse, chocolate truffles, chocolate pudding and some chocolate cheesecake recipes.

What is a good easy chocolate dessert for a dinner party?

Chocolate mousse, chocolate truffles and chocolate custard are all good make-ahead options. They can be prepared before your guests arrive, leaving you more time to enjoy the meal.

What are some easy chocolate desserts with few ingredients?

Chocolate truffles, chocolate mousse and chocolate pudding can all be made with relatively few ingredients. Recipes with a short ingredient list are particularly useful when you want a quick dessert without a trip to the supermarket.

Helpful Tools for Making Chocolate Desserts

You don’t need lots of specialist equipment to make these easy chocolate desserts, but a few basic baking tools can make preparation easier.

Electric Hand Mixer

An electric hand mixer makes light work of whipping cream for chocolate mousse and other creamy desserts.

[See electric hand mixers on Amazon]

Silicone Spatula

A flexible silicone spatula is ideal for mixing chocolate, scraping bowls clean and folding ingredients together without wasting any of your delicious dessert mixture.

[See silicone spatulas on Amazon]

Digital Kitchen Scales

Accurate measurements are especially useful when baking. A digital kitchen scale is useful for measuring chocolate, flour and other ingredients precisely.

[See digital kitchen scales on Amazon]

Individual Dessert Glasses

Small dessert glasses are perfect for serving chocolate mousse, custard and pudding. They’re an easy way to make a simple homemade dessert look special.

[See dessert glasses on Amazon]

More Easy Dessert Recipes

If you’re looking for more simple desserts, try:

• 7 Keto Chocolate Desserts
• 10 Low Carb Cream Cheese Desserts
• 10 Low Carb Lemon Desserts
• 20 Leftover Chocolate Recipes
• 22 No Bake Keto Desserts
• Easy Peanut Butter Desserts

Whether you’re looking for a quick no-bake treat, a rich chocolate pudding or a fudgy brownie, these easy chocolate desserts give you plenty of simple recipes to choose from.

Disclosure – this post contains affiliate links.

The post 15 Easy Chocolate Desserts appeared first on Yummy Inspirations.

Almond Flour Banana Bread

This easy almond flour banana bread is a delicious way to use up ripe bananas. It’s soft, moist and naturally sweet, with a hint of cinnamon and vanilla in every bite.

Made with simple ingredients including ripe bananas, almond flour, eggs and butter, this homemade banana bread is gluten free and easy to prepare.

If you have a few very ripe bananas sitting in your fruit bowl, this is an easy recipe to make.

The bananas provide plenty of natural sweetness and moisture, while almond flour gives the banana bread a soft, tender texture.

I like adding a little cinnamon and vanilla, although both can be adjusted depending on your tastes.

This is also a great recipe if you’re looking for a gluten-free banana bread made with almond flour.

Why You’ll Love This Recipe

• Easy to make – the batter comes together in one bowl.
• Uses ripe bananas – a great way to use bananas that are past their best.
• Gluten free – made without wheat flour.
• Moist and tender – almond flour and ripe bananas give the loaf a lovely texture.
• Simple ingredients – you probably have most of the ingredients already.
• Great for breakfast or snacks – enjoy a slice with butter, yoghurt or simply on its own.

Almond Flour Banana Bread Ingredients

Here’s what you’ll need to make this easy almond flour banana bread:

Ripe bananas – The riper the bananas, the sweeter and more flavourful your banana bread will be.

Butter – Melted unsalted butter adds richness and moisture.

Almond flour – Use fine almond flour for the best texture. Almond flour is different from coconut flour and shouldn’t be substituted cup-for-cup. (Here are 7 Almond Flour Desserts that you can make almond flour.)

If you have some almond flour left over, these Almond Flour Shortbread Cookies or Almond Flour Chocolate Chip Cookies are more easy baked treat recipes to try.

Eggs – Help bind the ingredients together and give the loaf structure.

Sugar – Adds additional sweetness, you can adjust the amount depending on how ripe and sweet your bananas are. You can also use any sugar you’d like including caster sugar, coconut sugar, brown sugar or any other you have in your kitchen and include in your baked treats.

Baking soda – Helps the banana bread rise.

Vanilla extract – Adds extra flavour.

Cinnamon – Optional, but delicious in banana bread.

Sea salt – Just a small pinch helps balance the sweetness.

How To Make Almond Flour Banana Bread

1. Prepare the oven and loaf tin

Preheat the oven to 180°C/350°F.

Line a loaf tin with baking paper and lightly grease it.

2. Mash the bananas

Place the ripe bananas into a large mixing bowl.

Mash them with a fork until mostly smooth.

A few small pieces of banana are absolutely fine at this point.

3. Add the melted butter

Melt the butter and pour it over the mashed bananas.

Stir until well combined.

4. Add the sugar and flavourings

Add the sugar, baking soda, salt and cinnamon.

Stir until everything is thoroughly mixed together.

5. Add the eggs

Crack the eggs into the mashed banana mixture and stir until fully incorporated.

6. Add the vanilla

Pour in the vanilla extract and stir through.

7. Add the almond flour

Add the almond flour to the bowl.

Stir gently until you have a thick, evenly mixed banana bread batter.

Allow the batter to stand for about 5 minutes before baking.

This gives the almond flour a little time to absorb some of the moisture.

8. Transfer to the loaf tin

Pour the batter into your prepared loaf tin.

Use the back of a spoon or spatula to smooth the top.

9. Bake

Place in the preheated oven and bake for approximately 50–60 minutes, or until golden brown and cooked through.

You can test the centre by inserting a skewer. It should come out clean or with a few moist crumbs attached.

If the top is browning too quickly before the centre is cooked, loosely cover the loaf with foil for the remainder of the baking time.

10. Cool

Remove the banana bread from the oven and allow it to cool in the tin for a few minutes.

Transfer to a wire rack and allow it to cool completely before slicing.

The loaf will firm up as it cools.

How To Store

Store the cooled banana bread in an airtight container.

It should keep for several days at room temperature, depending on the temperature of your kitchen.

For longer storage, slice the banana bread and freeze the individual slices.

Then you can take out a slice whenever you want one.

Almond Flour Banana Bread Tips

Use very ripe bananas

The best bananas for banana bread are very ripe, with plenty of brown spots on the skin.

They are softer, sweeter and have much more intense banana flavour.

Don’t substitute almond flour with coconut flour

Almond flour and coconut flour behave very differently when baking.

Coconut flour absorbs considerably more liquid, so it isn’t a direct substitute in this recipe.

If you’d prefer to use coconut flour, try my Gluten Free Banana Bread With Coconut Flour instead.

Let the batter rest

Giving the batter about five minutes to rest before baking allows the almond flour to absorb some of the moisture from the bananas and eggs.

The finished batter should be thick rather than runny.

Cool before slicing

It’s tempting to slice homemade banana bread while it’s still warm, but allowing it to cool completely gives the loaf time to set.

This makes it much easier to slice neatly.

Variations

Add chocolate chips

Stir a handful of chocolate chips into the batter before transferring it to the loaf tin.

Dark chocolate chips work particularly well with banana and almond flour.

Add chopped nuts

For extra crunch, add chopped walnuts or pecans.

Add more cinnamon

If you’re a cinnamon lover, increase the cinnamon to 1 teaspoon or add a little extra over the top of the batter before baking.

What To Serve With Almond Flour Banana Bread

This banana bread is delicious on its own, but you could also serve it with:

• Butter
• Greek yoghurt
• Kefir
• Peanut butter
• Almond butter
• Cream cheese
• Mascarpone cheese
• Fresh berries
• A drizzle of honey

It’s particularly good slightly warmed with butter.

Frequently Asked Questions

Is almond flour good for banana bread?

Yes. Almond flour works particularly well in banana bread because it produces a moist, tender loaf and pairs naturally with the flavour of ripe bananas.

Can I use almond meal instead of almond flour?

Yes, although the texture may be slightly different. Fine almond flour will generally give you a smoother, more cake-like banana bread, while almond meal can produce a slightly more rustic texture.

Is almond flour banana bread gluten free?

Yes, this recipe is made without wheat flour and is gluten free. If you’re preparing it for someone with coeliac disease or a gluten allergy, check that all packaged ingredients are certified gluten free and avoid cross-contamination.

Why is my almond flour banana bread too wet?

Bananas vary considerably in size and moisture. Make sure you’re using fine almond flour and allow the batter to rest for five minutes before baking. The loaf also needs to be fully cooked in the centre and completely cooled before slicing.

How do I know when banana bread is done?

Insert a skewer into the centre of the loaf. It should come out clean or with a few moist crumbs. If there is wet batter on the skewer, continue baking and check again after a few minutes.

Can I freeze almond flour banana bread?

Yes. Allow the loaf to cool completely, then slice it and freeze the slices in an airtight freezer-safe container or bag. Individual slices can be defrosted as needed.

More Easy Banana Recipes

If you have ripe bananas to use up, you might also enjoy:

• Gluten Free Banana Bread With Coconut Flour
• Gluten Free Banana Waffles
• Banana Chocolate Mousse
• Banana Oat Cookies
• 2 Ingredient Banana Pancakes
• Pumpkin Chocolate Chip Bread
• Kiwi Banana Smoothie

Almond Flour Banana Bread Recipe

This easy almond flour banana bread is a simple homemade bake that’s perfect for using up ripe bananas. It’s soft, moist, full of banana flavour and naturally gluten free.

With just a handful of everyday ingredients and no complicated preparation, it’s an easy recipe to keep on hand whenever you have ripe bananas to use.

Prep Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices

Ingredients

• 3 Ripe Bananas
• 50g/1.76oz Unsalted Butter
• 1 teaspoon Baking Soda/Bicarbonate of Soda
• Pinch of sea salt
• ½–1 teaspoon Ground Cinnamon (Optional)
• ½ Cup Sugar
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 150g/5.3oz (1½ cups) Almond Flour

Instructions

1. Preheat the oven to 180°C/350°F and line a loaf tin with greased baking paper.
2. Mash the bananas in a large bowl.
3. Melt the butter and stir it through the bananas.
4. Stir in the baking soda, salt, cinnamon and sugar.
5. Whisk the eggs and stir them into the banana mixture.
6. Stir through the vanilla extract.
7. Add the almond flour and mix until just combined.
8. Leave the batter to stand for 5 minutes.
9. Pour into the prepared loaf tin.
10. Bake for 50–60 minutes, or until golden and cooked through.
11. Cool completely before slicing and serving.

Recommended Kitchen Tools

These are the kitchen tools I use when making the easy banana bread with almond flour recipe:

• Mixing bowls – A set of sturdy mixing bowls is perfect for mashing the bananas and combining all of the ingredients with ease.
• Silicone spatula – A flexible silicone spatula makes it easy to mix the batter thoroughly and scrape every last bit from the bowl, so nothing goes to waste.
• Measuring cups and spoons – Accurate measuring cups and spoons help ensure your banana bread turns out perfectly every time, especially when baking with almond flour.
• Loaf tin – A good-quality loaf tin bakes the banana bread evenly and gives it the perfect shape for slicing and serving.
• Greaseproof Parchment Paper – Line your loaf tin with greaseproof parchment paper to prevent sticking and make lifting the baked banana bread out of the tin quick and effortless.

Banana Bread With Almond Flour Recipe Video

Here’s the video where you can watch the easy banana bread with almond flour being prepared, step by step.

Disclosure – this post contains affiliate links.

The post Almond Flour Banana Bread Recipe appeared first on Yummy Inspirations.

Fudgy Chocolate Cheesecake Brownies with Coconut Flour

These fudgy chocolate cheesecake brownies combine rich, chocolatey brownie batter with creamy pieces of cream cheese for an easy gluten free dessert. Made with coconut flour and dark chocolate, they’re also naturally low carb and keto friendly.

If you love rich, fudgy brownies and cheesecake, these chocolate cheesecake brownies are the best of both worlds. They’re simple to make with just a handful of ingredients and have a deliciously soft, fudgy centre with creamy cheesecake pieces throughout.

Why You’ll Love These Chocolate Cheesecake Brownies

• They’re wonderfully fudgy – These aren’t cakey brownies. They’re rich, soft and chocolatey.
• Easy to make – The brownie batter comes together in one bowl with just a few simple steps.
• Made with coconut flour – You only need a small amount of coconut flour to create these brownies.
• Gluten free – Coconut flour makes these a naturally gluten free brownie.
• Low carb and keto friendly – Use a suitable low carb sweetener and very dark chocolate for a keto-friendly approved dessert treat.
• Chocolate and cheesecake together – Cream cheese adds little pockets of creamy cheesecake throughout the decadent brownies.

Chocolate Cheesecake Brownies with Coconut Flour

I originally created these brownies as a low carb adaptation of a chocolate cheesecake brownie recipe from Nigella Lawson’s How to Be a Domestic Goddess.

I’ve always loved Nigella’s recipes, and this was one of those recipes that I knew I wanted to recreate with lower-carb ingredients.

Instead of regular flour, these brownies use coconut flour, and instead of regular sugar, they use stevia.

The result is a rich, fudgy chocolate brownie with pieces of cream cheese running through the middle.

And while I originally developed these as keto brownies, they’re also simply a delicious gluten free chocolate brownie if you’re looking for a recipe made with coconut flour.

The Simple Ingredients You’ll Need

You only need a few simple ingredients to make these fudgy chocolate cheesecake brownies:

Butter

Unsalted butter gives the brownies their rich, buttery texture and helps create the perfect fudgy consistency.

Dark Chocolate

I use 85% dark chocolate to keep the brownies low in sugar and carbohydrates. You can use another dark chocolate depending on your preference and dietary requirements.

For the lowest-carb option, choose a very dark chocolate or a suitable sugar-free chocolate. Feel free to swap for any chocolate you’d like if you’re not wanting the brownies to be keto friendly.

For more ideas, see my collection of 15 easy chocolate desserts.

Eggs

The eggs bind the ingredients together and help give the brownies their soft, fudgy texture.

Stevia or Sugar

Stevia provides the sweetness without adding regular sugar. The amount of sweetness you need can vary depending on the brand of stevia you’re using, so adjust according to taste and the specific product you’re using.

Feel free to use sugar instead if you’re not wanting the brownies to be low carb and keto friendly.

Vanilla and Salt

A little vanilla extract and a pinch of salt help to bring out the chocolate flavour.

Coconut Flour

You only need 1/4 cup of coconut flour. Coconut flour absorbs a lot of liquid, so it’s important to add it gradually rather than adding it all at once.

Cream Cheese

Cream cheese is what transforms the dessert into cheesecake brownies. Cut it into small pieces before adding it to the brownie batter so that you get creamy pieces throughout the finished brownies.

How to Make Chocolate Cheesecake Brownies

1. Prepare the oven and baking dish

Preheat your oven to 180°C / 350°F.

Line a small square baking pan or ovenproof dish with well greased baking parchment. This makes the brownies much easier to remove and cut once cooled.

2. Melt the chocolate and butter

Add the butter and dark chocolate to a small saucepan.

Melt gently over a low heat, stirring occasionally, until smooth.

Remove from the heat and set aside to cool slightly.

3. Mix the eggs and sweetener

In a large mixing bowl, whisk together the eggs, stevia, vanilla extract and salt until well combined.

4. Add the melted chocolate

Slowly whisk the melted chocolate and butter mixture into the eggs until you have a smooth chocolate brownie batter.

5. Add the coconut flour

Add the coconut flour one tablespoon at a time, gently mixing between additions.

Coconut flour absorbs liquid quickly, so adding it gradually helps prevent lumps and gives you a smoother brownie batter.

6. Add the cheesecake layer

Spread approximately half of the brownie batter into the prepared baking dish.

Scatter the chopped cream cheese evenly over the brownie batter.

Spread the remaining brownie batter over the top, covering as much of the cream cheese as possible.

7. Bake

Bake for 20 minutes, or until the brownies are cooked to your preferred consistency.

For fudgier brownies, be careful not to overbake them.

8. Cool before slicing

Allow the brownies to cool to room temperature before cutting into bite sized pieces.

The brownies will continue to firm up as they cool, and allowing them to cool first will also make them much easier to slice.

Cut into 12 brownies and enjoy.

Tips for Making Fudgy Coconut Flour Brownies

Add the coconut flour gradually

Coconut flour is very absorbent, so don’t simply tip all of it into the batter at once.

Adding it a tablespoon at a time gives it time to absorb the liquid and makes it easier to judge the consistency of the batter.

If your coconut flour behaves differently from mine and the batter seems particularly wet, you can add a little more coconut flour.

However, avoid adding too much coconut flour which can result in dry brownies.

Don’t overbake the brownies

The secret to fudgy brownies is not overbaking them.

They should be set around the edges while still looking soft in the middle when you take them out of the oven and they will firm up as they cool.

Use good quality dark chocolate

Because chocolate is such an important part of this recipe, the flavour of your chocolate will make a difference.

I like to use 90% dark chocolate for a rich, intense chocolate flavour. If you’re making these specifically as keto brownies, be sure to check the carbohydrate and sugar content of your chosen chocolate.

Adjust the sweetness

The amount of sweetener you need depends on the type and brand you’re using, as well as how dark your chocolate is.

I originally tested these brownies with different amounts of stevia, and found that a smaller amount was enough for my preferred level of sweetness.

If you’re using a different low-carb sweetener, follow the manufacturer’s conversion guidelines rather than automatically substituting it in the same quantity.

Can You Make These Brownies Without Coconut Flour?

I haven’t tested this recipe with other flours, so I recommend sticking with coconut flour for the best results.

Coconut flour absorbs liquid very differently from almond flour and regular flour, so substituting another flour in the same quantity could change the texture considerably.

If you’re looking specifically for almond flour brownies, it’s better to use a recipe developed and tested with almond flour, like my Flourless Keto Brownies.

Chocolate Cheesecake Brownies Recipe

These easy coconut flour brownies are rich, fudgy and packed with chocolate flavour, with creamy pieces of cream cheese throughout.

Ingredients

• 100g (3.5 oz) unsalted butter
• 100g (3.5 oz) 90% dark chocolate
• 2 large eggs
• 1/4 cup stevia, or sweetener to taste
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup coconut flour
• 200g (7 oz) cream cheese, cut into small pieces

Instructions

1. Preheat the oven to 180°C / 350°F. Line a small square baking pan or ovenproof dish with parchment paper.
2. Add the butter and dark chocolate to a small saucepan and gently melt over a low heat, stirring until smooth.
3. Remove from the heat and allow the chocolate mixture to cool slightly.
4. In a large mixing bowl, whisk together the eggs, stevia, vanilla extract and salt.
5. Slowly whisk the melted chocolate and butter into the egg mixture until smooth and well combined.
6. Add the coconut flour one tablespoon at a time, gently mixing after each addition.
7. Spread half of the brownie batter into the prepared baking dish.
8. Scatter the chopped cream cheese evenly over the brownie batter.
9. Spread the remaining brownie batter over the cream cheese, covering it as evenly as possible.
10. Bake for approximately 20 minutes, or until the brownies are cooked to your liking.
11. Remove from the oven and allow to cool completely before slicing.
12. Cut into 12 brownies and serve.

Chocolate Cheesecake Brownies Recipe Notes

For fudgier brownies: Take care not to overbake them. They should still look slightly soft in the centre when removed from the oven.

For lower-carb brownies: Use 90% or higher dark chocolate, or a suitable sugar-free chocolate, and a low-carb sweetener.

For the coconut flour: Coconut flour varies between brands. If your batter seems unusually wet, add a small amount more coconut flour, one tablespoon at a time.

For the sweetener: Different brands of stevia and other low-carb sweeteners vary considerably in sweetness. Adjust according to the product you’re using.

For easier slicing: Cool the brownies completely before cutting. You can also refrigerate them for a firmer, fudgier texture.

Frequently Asked Questions

What are chocolate cheesecake brownies?

Chocolate cheesecake brownies combine a rich chocolate brownie with creamy cheesecake. In this recipe, pieces of cream cheese are layered between the brownie batter, creating creamy cheesecake pockets throughout the finished brownies.

Can I make these brownies with coconut flour?

Yes. This recipe was specifically developed using coconut flour. Only 1/4 cup is needed because coconut flour is highly absorbent.

Are coconut flour brownies gluten free?

Yes, coconut flour is naturally gluten free, and these brownies contain no wheat flour. Check the labels of your other ingredients if you need to ensure they are completely gluten free.

Are these keto chocolate brownies?

They can be suitable for a keto or low-carb diet when made with a suitable low-carb sweetener and very dark or sugar-free chocolate. Always check the carbohydrate content of your individual ingredients.

Why are my coconut flour brownies dry?

The most common reasons are adding too much coconut flour or overbaking the brownies. Coconut flour absorbs a lot of liquid, so measure it carefully and add it gradually. For fudgy brownies, avoid baking them for longer than necessary.

How do I make fudgy brownies?

The key is to avoid overbaking them. Remove the brownies from the oven when the edges are set but the centre still looks slightly soft. They’ll firm up as they cool.

How long do cheesecake brownies last?

Store them in an airtight container in the refrigerator because they contain cream cheese. They are best enjoyed within a few days.

Can I freeze chocolate cheesecake brownies?

Yes. Cool the brownies completely, cut them into portions and freeze in an airtight freezer-safe container. Defrost in the refrigerator.

Can I use milk chocolate instead of dark chocolate?

You can, although it will make the brownies sweeter and will increase the sugar and carbohydrate content. For a low-carb or keto version, very dark chocolate is a better choice.

More Easy Gluten Free & Low Carb Desserts

If you enjoy these fudgy chocolate cheesecake brownies, you might also like:

• Almond Flour Brownies
• 9 Keto Coconut Flour Recipes
• Easy No Bake Peanut Butter Cookies
• Keto Hot Chocolate
• Keto Truffles

Chocolate Cheesecake Brownies Recipe Video

Watch the video below to see exactly how I make these fudgy chocolate cheesecake brownies, from melting the chocolate and butter to layering the brownie batter and cream cheese.

Recommended Kitchen Tools

These are the kitchen tools I use when making the easy chocolate brownies with coconut flour recipe:

• Mixing bowls – A set of sturdy mixing bowls is perfect for combining all of the ingredients together with ease.
• Silicone spatula – A flexible silicone spatula makes it easy to mix the batter thoroughly and scrape every last bit from the bowl, so nothing goes to waste.
• Measuring cups and spoons – Accurate measuring cups and spoons help ensure your brownies turns out perfectly every time, especially when baking with coconut flour.
• Square baking pan – A good-quality baking pan helps to bake the brownies evenly and gives it the perfect shape for cutting into squares for serving.
• Greaseproof Parchment Paper – Line your baking tin with greaseproof parchment paper to prevent sticking and make lifting the baked brownies out of the tin quick and effortless.

Chocolate Cheesecake Brownies Final Thoughts

These fudgy chocolate cheesecake brownies are an easy way to satisfy a chocolate craving without needing a long list of ingredients.

The combination of rich dark chocolate, fudgy brownie and creamy cheesecake makes them especially good straight from the fridge, when the brownies become wonderfully dense and fudgy.

They’re gluten free, made with coconut flour and can also be made low carb and keto friendly depending on the chocolate and sweetener you choose to use.

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